Heirloom Kieffer Pear Galette

Category: 
Seasons: 

Makes 1 galette

Courtesy of Will Packwood • Photography by Jenna Northcutt

Fairly difficult

Heirloom Kieffer Pear Galette

Ingredients

For 1 Batch(es)

For the piecrust dough

  • 1 1/4 cups all purpose flower
  • 10 tablespoons butter, cold, 1/2-inch dice
  • 1/4 cup(s) shredded farmhouse cheddar
  • Sea salt, to taste
  • 1/4 cup(s) cold water

For the galette

  • 1 1/2 cups pecans, lightly toasted
  • 1 1/2 tablespoons all purpose flour
  • 3/4 cup(s) brown sugar
  • 1/4 cup(s) butter, room temperature
  • 1 egg(s)
  • 1 egg white(s)
  • 1 teaspoon(s) vanilla extract
  • 1 tablespoon(s) bourbon
  • 3 Boggy Creek Farm heirloom Kieffer pears, peeled, cored, sliced very thinly
  • 1 egg yolk(s)
  • 2 tablespoons heavy cream
  • 1/4 cup(s) farmhouse cheddar, shredded
  • 1 lemon(s) zest
  • Pinch sea salt

Heirloom Kieffer Pear Galette Directions

  1. For the piecrust dough:
  2. In the bowl of a food processor, combine the flour and butter and pulse several times to form a course meal. Add in the shredded cheese, salt and water and pulse 3 to 5 times more to form a crumbly dough.
  3. Turn out the dough onto a clean work surface and lightly knead to form a homogeneous dough. Flatten the dough to a 1-inch-thick disk, wrap tightly with plastic wrap and store in the refrigerator until needed.
  4. For the galette:
  5. In a food processor, grind the pecans and flour to a fine meal. Add the brown sugar, butter, egg, egg white, vanilla, zest, bourbon and salt and continue processing until smooth. Transfer to a bowl and refrigerate overnight.
  6. When you’re ready to make the galette, heat the oven to 375°.
  7. Roll out the piecrust dough to a ¼-inch thickness and place on a large sheet pan. Top the crust with the pecan mixture and spread to within 3 inches of the edge. Layer the pears in a shingle pattern and fold up the edges of the crust.
  8. Whisk together the yolk and cream, brush the mixture all around the edge of the galette and sprinkle on the cheese.
  9. Bake the galette for 20 minutes, or until golden and baked through. Remove from the oven and allow to thoroughly cool before slicing. Serve at room temperature with whipped cream or vanilla ice cream.

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